Since last week I have been inundated with requests for recipes using cruciferous vegetables. Who’d have thunk that you want to like the way your greens taste?! (I know I do!) So, I am happy to oblige. This week is all about recipes.
Most of you wanted side dishes, but I will throw a couple of meals in for the quick work-week dinner or you can add any protein for a fuller meal. Also, for our vegetarian friends out there, feel free to substitute any of the chicken stock ingredients for veggie stock or water.
Lacinato Kale and Ricotta Salata
Yields: 4 servings
Ricotta Salata is a pressed sheep’s milk cheese. It is not the ricotta you’re thinking of that is added to American lasagna. This comes in a wedge or block, is pure white, dense but slightly spongy with a salty, milky flavor. It can be found at most cheese counters.
3/4 lb lacinato kale (aka Tuscan kale), stems and center ribs removed
2 Tbsp shallot, finely chopped
1.5 Tbsp fresh lemon juice
1/4 tsp salt
1/4 tsp black pepper
4.5 Tbsp EVOO
2 oz Ricotta Salata
Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow steady stream, whisking until emulsified.
Toss kale and Ricotta Salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Acorn Squash Stuffed w/ Chard & White Beans Drizzled w/ Agave Nectar
Yields: 4 servings
This is an amazing vegetarian dish that could be very satisfying as the recipe is prepared in full. The filling could make an amazing side dish to just about any protein when acorn squash isn’t in season.
2 medium acorn squash, halved and seeded
1 tsp plus 2 Tbsp EVOO, divided
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 Tbsp water
1 Tbsp tomato paste
8 cups chopped chard leaves (~1 large bunch)
1 (15 oz) can white beans, rinsed
1/4 cup chopped kalamata olives
1/3 cup Panko
1/3 cup grated Parmesan cheese
Slice the acorn squash in half, scooping out the pulp and seeds. Cut a small slice off the bottom of each squash half to it rests flat. Brush the insides with 1 tsp of oil; sprinkle with 1/4 tsp each salt and pepper. Place in a 13X9 (or similar) microwave-safe dish. Cover with plastic wrap and microwave on high until the squash is fork-tender, ~12 minutes.
Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring for 1 minute. Stir in water, tomato paste and remaining 1/4 tsp each of salt and pepper. Stir in chard, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from heat.
Position rack in center of oven, preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 Tbsp oil in a bowl. Fill each squash half with about 1 cup of chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.
Remove from the oven and drizzle generously with agave nectar.
Yield: 2 Servings
2 cups small cauliflower florets
1 tbsp butter
1.75 tsp curry powder
1 tsp A/P flour
1/4 cup low-sodium chicken broth
1/4 cup whipping cream
2 Tbsp mango chutney
1 green onion
Steam cauliflower until al dente (~4 minutes). Transfer to bowl; season with salt and pepper.
Melt butter in a skillet. Once foam has subsided, add curry powder and flour to skillet; whisk 15 seconds. Add broth, cream and chutney to skillet. Boil until thickened, whisking 2 minutes. Add cauliflower and green onion; toss to heat through.
Stir Fried Chinese Vegetables
Yields: 4 servings
My apologies for not having a pictures of this dish. Trust me, it’s gorgeous! Not only is it beautiful to look at, but it covers multiple cruciferous veggies in one side dish. Most of these ingredients can be found at your local farmers’ market right now or at an Asian market.
Stir frying is a hot and fast process. Do not fear the heat and keep your ingredients moving at all times. This means cutting all of your veggies ahead of time and having your sauce ingredients pre-measured BEFORE you begin cooking. It sounds like a lot, but goes really quickly.
4 Tbsp peanut oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced
1/4 tsp crushed red pepper flakes
1/2 red onion, trimmed, cut into 4 wedges, layer separated
1 red bell pepper (seed and cut into 1-inch squares
2 heads baby bok choy, trimmed, cut lengthwise into quarters
1 head Chinese broccoli (see picture, if you can’t find, 1/2 head regular broccoli works), stem and leaves separated and each cut into 1-inch pieces
1/4 lb Chinese long beans, trimmed, cut into 1-inch pieces
5 scallions ,cut diagonally into 1-inch pieces
1/4 head napa cabbage, leaves cut crosswise into 1-inch strips
1 cup chicken broth
1 Tbsp soy sauce
1 Tbsp cornstarch (dissolved in 1 Tbsp water)
2 tsp sesame seeds
Heat a large wok or saute pan over high heat. Add 2 Tbsp of oil.
When oil is hot, add the ginger, garlic and chili flakes and stir fry until aromatic (~30 seconds). Remove aromatics and set aside.
Add remaining oil to the wok. When it is hot, add the red onion pieces and red bell pepper and stir fry until they turn glossy and bright (~1-2 minutes).
Add bok choy and the Chinese broccoli stem pieces. Stir fry 1-2 minutes more.
Add long beans and scallion. Continue stir frying until they are bright green and glossy (~1-2 minutes.
Add napa cabbage and the Chinese broccoli leaves, along with 1/3 cup of hot stock and the reserved aromatics. Continue stir frying until the vegetables are all al dente (~2 minutes more).
Add remaining stock, soy sauce, and cornstarch mixture and stir fry until veggies are all glazed with sauce (~1 minute more).
Transfer the vegetables to a heated serving dish. Garnish with sesame seeds and serve immediately.